Tortilla chips, shredded BBQ chicken, melted cheese, jalapeños, and onions—this nacho recipe bakes on a sheet pan for fast flavor.
Okay. So I wasn’t planning to make nachos. Not that night.
It was one of those chaotic evenings where you’re just done. Like emotionally, mentally, all of it. I’d just come home from one of those Target trips where I went in for toothpaste and came out with… well, you know how that goes. The kid was cranky. My husband was in full “what are we doing for dinner?” mode while holding a granola bar like it was a reasonable answer.
I opened the fridge. A half-used bottle of BBQ sauce. Shredded rotisserie chicken in a Tupperware that might’ve been from Tuesday? Or Wednesday? I wasn’t sure. A bag of tortilla chips that was definitely more crumbs than chips. And yet… magic happened. I threw it all on a baking sheet, layered it with cheese, onions, and pickled jalapeños I forgot we even had, and popped it in the oven.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Twenty minutes later, we were gathered around the kitchen island, eating straight off the sheet pan with our fingers. No plates. No expectations. Just warm, crispy, sweet-and-smoky goodness that tasted like relief.
And that’s how these Easy Sheet Pan BBQ Chicken Nachos were born. Not in a test kitchen. Not for Instagram. Just a tired mom trying to feed her people something good without completely losing it.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Easy Sheet Pan BBQ Chicken Nachos Recipe?
There’s something weirdly comforting about nachos. They’re messy, they’re casual, they don’t ask too much of you. And these BBQ chicken nachos? They’re like the slightly chaotic cousin of the classic. A little smoky, a little tangy, cheesy in all the right ways. It’s that mix of soft, melty bites with crispy edges that somehow hits every craving at once.
Also, they’re fast. Like, actually fast. Twenty minutes from “ugh what’s for dinner?” to “why didn’t I make this sooner?” And yeah, they’re perfect for game day or a group hang, but honestly, I’ve made them solo on a Tuesday just because I was having A Day™.
They’re not fancy. They’re not trying to be. And maybe that’s what I love most about them.
Ingredient Notes:
So here’s what I used—and how you can play with it a little. I’ve swapped and subbed and straight-up forgotten ingredients before, and somehow these nachos still deliver.
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Cooked Chicken – Leftover rotisserie is my go-to, mostly because I’m lazy. But I’ve used grilled chicken from two nights before too, and it worked. Shred it small so it spreads well over the chips.
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BBQ Sauce – I’ve tried sweet, smoky, spicy… honestly, use what you love. I once used a maple-chipotle BBQ sauce and it was weird but kinda wonderful?
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Tortilla Chips – Thicker is better here. Those paper-thin ones will totally collapse under the weight of the toppings. Learned that the crunchy way.
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Shredded Cheese – Cheddar, Monterey Jack, a mix of both… it all melts beautifully. Don’t overthink it.
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Red Onion – I love the sharpness it brings, but if raw onion freaks you out, you can toss it in a little vinegar first to mellow it.
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Pickled Jalapeños – Totally optional, but they add that punchy heat. And if you’re heat-sensitive, go for the mild ones or just skip it.
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Queso Blanco – I didn’t have any the first time and used a few spoonfuls of sour cream. Still good. But when I do have queso blanco? Game changer.
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Cilantro – Only if you love it. I know some folks think it tastes like soap (my sister’s one of them), so no pressure here.
How To Make Easy Sheet Pan BBQ Chicken Nachos?
This isn’t one of those “exact science” kind of recipes. If you spill some cheese or forget to preheat the oven, it’ll still turn out just fine.
Step 1: Oven on.
Preheat to 350°F. Line your sheet pan with parchment if you don’t want to be scraping melted cheese off it later. (Ask me how I know.)
Step 2: Sauce that chicken.
In a bowl, mix the shredded chicken with BBQ sauce. Don’t stress the ratio—just make sure the chicken’s nicely coated. Too much sauce? Honestly, it just makes it saucier.
Step 3: Start layering.
Spread half your chips on the sheet pan. Top with half the chicken and half the cheese. Repeat. Layers = better nacho coverage. You deserve good chip-to-topping ratios.
Step 4: Add the extras.
Scatter red onion and jalapeños on top. If you’re unsure about spice levels, start light—you can always add more later.
Step 5: Bake it.
Into the oven it goes for about 11–13 minutes, or until the cheese is bubbling and the edges of the chips are starting to brown.
Step 6: Final drizzle + back in.
Drizzle queso blanco over the top. Maybe even a little extra BBQ sauce if it feels right. Bake for another 3–4 minutes. Just enough to bring it all together.
Want To Save This Recipe?
Step 7: Eat. Immediately.
Sprinkle cilantro if you’re into that. Then grab a fork or just use your hands. I won’t tell. This is not a silverware kind of meal.
Storage Options:
Honestly… these are best fresh. The chips get soft after a while, and reheated nachos are never quite the same. But I have eaten them cold from the fridge the next morning, and I’m not ashamed. They’re still good—just different.
If you must save some, put leftovers in an airtight container and keep them for a day or two. Reheat in a hot oven if you want to revive the crisp. Or just embrace the soggy-and-cheesy situation. No wrong way to nacho.
Variations and Substitutions:
You know how every time you make something, it changes just a little bit depending on what’s in the fridge? These nachos are like that. Flexible. Forgiving. Always showing up.
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Different protein? I’ve used pulled pork, leftover steak, and even black beans once when I was totally out of meat. It all worked.
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Different chips? I once used pita chips in a moment of desperation. Kinda weird, kinda amazing.
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Add more toppings? Corn, black beans, diced tomatoes, chopped bell pepper—yes to all.
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Go spicier? Add hot sauce or switch to fresh jalapeños. Just maybe don’t touch your eyes after. Learned that the hard way.
What to Serve with Easy Sheet Pan BBQ Chicken Nachos?
Honestly, they’re enough on their own. But if you’re hosting or just want to make it feel like a “real” meal:
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Cold beer or sparkling water – Both are excellent nacho companions.
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Guac or sour cream – Because, obviously.
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A fresh salad – Something green to feel like you made a balanced dinner.
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Fruit or slaw – Adds a little sweetness and crunch to the mix.
Frequently Asked Questions:
Can I make them ahead?
Sort of. You can prep everything and keep it separate, but don’t assemble until you’re ready to bake. Soggy chips are the enemy.
Do I have to use BBQ chicken?
Not at all. That’s just the base I love. But if buffalo or teriyaki is more your jam, go for it.
Can I feed a crowd with this?
Yes! You might need two pans—or just eat fast so no one else gets any. Your call.
So… hungry yet?
If you’ve got 20 minutes and a sheet pan, you can pull off these Easy Sheet Pan BBQ Chicken Nachos. No special tools. No perfection required. Just good food made quickly, with love, a little chaos, and lots of cheese.
Let me know if you try them—or if you make a version that totally surprises you. I love hearing what you come up with.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Sheet Pan BBQ Chicken Nachos
Ingredients
- 3 c cooked shredded chicken
- 3 c BBQ sauce
- 1 large bag tortilla chips
- 2 c shredded Monterey Jack or cheddar cheese
- 1/3 c chopped red onion
- 1/2 c mild pickled jalapeños
- 1/2 c queso blanco
- 1/4 c chopped cilantro optional
Instructions
- Preheat oven to 350°F and line a large baking sheet.
- Mix shredded chicken with BBQ sauce in a bowl.
- Layer half of the tortilla chips, BBQ chicken, and cheese on the baking sheet. Repeat the layers.
- Top with chopped jalapeños and red onions.
- Bake for 11-13 minutes until cheese is melted.
- Drizzle with queso blanco and extra BBQ sauce, and bake for another 3-4 minutes.
- Serve hot with fresh cilantro and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
